A Journey Through Korat Flavors

A selection featuring Korat sausage, Korat spring rolls (with pad mhee filling), and shrimp paste fried chicken wings served with pla ra bong.

Sweet and sour salad with homemade Korat sausage, fresh herbs, chili, and lime. A beloved palate opener that sets the stage.

Laotian-style papaya salad with fermented fish, herbs and bold flavors—the famous air hostess recipe.

Fresh seasonal salad prepared with the market's finest ingredients, tossed in a zesty Thai dressing.

The crown jewel of Baannok. Wok-fried Korat noodles with giant river prawn and duck egg—sweet, spicy, and bursting with smoky wok hei.

Our signature Korat noodles paired with perfectly crunchy crispy pork belly. A wonderful contrast of textures.

A fragrant, spicy herbal vegetable soup from Kam Thale So district—rich with local herbs, vegetables, and shrimp paste.

Traditional braised pork belly and hard-boiled egg in a fragrant five-spice broth. Grandma's cherished recipe.

Pounded chili dip Korat-style with minced pork, served with fresh and blanched vegetables.

Sweet pumpkin stir-fried with fresh crab meat and aromatic garlic. A delicate harmony of flavors.

Hearty fish soup served in a traditional hot pot with fresh herbs, galangal, and lemongrass.

Plump fresh shrimp wok-tossed with aromatic Thai herbs and garlic.

Thai-style caramelized banana crowned with light coconut espuma. Sweet, tropical comfort.

Silky Thai tea-flavored jelly with a creamy finish. A refreshing end to your meal.

House-made salted caramel ice cream. The perfect balance of sweet, salty, and creamy.